Honey Chilli Chicken with Cashews
It’s a little bit sweet and a little bit spicy and a whole lot of flavour. Low carb options included!
Prep Time 10 minutes
Cook Time 7 minutes
Servings 4 people
- 500 grams/1 pound Skinless Chicken Breast (diced into 2cm x 2cm chunks)
- 1 tablespoon coconut oil
Honey Chilli Sauce
- 1/2 cup soy sauce
- 1/2 cup raw honey
- 2 tablespoons Crushed garlic
- 2 tablespoons Worcestershire sauce
- 2 teaspoons freshly grated ginger
- 2 tablespoons Chilli Paste/Sambel Olek
- 2 teaspoons fish sauce
- ¾ cup Unsalted cashews
- ½ cup chopped green shallots/green onions
- 1½ cups Cooked Brown rice
- 2 tablespoons White sesame seeds
- 2 tablespoons Fried Shallots
- ¼ cup chopped green shallots/green onions
Cook rice according to packet instructions (I love cooking rice in my slow cooker that doubles as a rice cooker – its done is 20 minutes)
Lightly roast the cashews for 4 to 5 minutes at 180 C/360 F
Add all the ingredients for the honey chilli sauce to a bowl and whisk until combined, then set aside.
Heat a wok on high heat, add the coconut oil. Once oil is hot, add the diced chicken. Use a pair of tongs or wooden spoon to cook chicken through until juicy and golden. Make sure to turn frequently so as not to burn the chicken.
Once chicken is cooked, decrease the heat to medium and add the honey chilli sauce. Stir through for a minute or two.
Add the cashews and chopped shallots/green onions, stirring through for another minute.
Remove from the heat.
To Serve: divide rice among bowls, along with honey chilli chicken. On top add, a little more fresh chopped shallots/green onions, white sesame seeds and fried shallots.
- Heat Intensity: 2 tablespoons of sambel olek in the honey chilli sauce creates a “medium heat”. If you’d like it a bit milder, go with 1 tablespoon of sambel olek in the sauce, and then you can add additional chilli upon serving if needed.
- Sambel Olek: this is an Indonesian chilli paste available from the Asian food aisle of supermarkets. It is basically pulverised chilli with nothing else added.
- Sambel Olek Alternative: If you can’t find Sambel Olek, or you want to use real chillies, for a medium intensity, use 3 chillies, remove the seeds from 2 of them and leave seeds in on one. Pulse in a food processor or mash with a mortar and pestle to make into a paste.
- Raw Honey: Also sometimes referred to as “pure” honey. This is honey that has no other ingredients other than honey. Read the label to check for additives. These days raw honey and pure honey is available from most mainstream supermarkets (Coles and Woolworths in you’re in Australia), otherwise you can buy it from your local health food shop or farmers markets.
- Veges: if you’re looking to add veges, I’d recommend choosing ones that cook quickly, like sliced green beans, spinach, kale, bok choi, red or green capsicum/peppers.
- Alternatives to Rice: Aside from brown rice, you could use cauliflour rice or zucchini noodles for a low carb option, or any other type of noodle
- Cashews: Make sure to buy unsalted, otherwise this dish will be way to salty.
- Alternatives to cashews: Almonds, Walnuts, or hazelnuts, or even a tin of drained water chestnuts will still give you a nice texture and crunch but without the nuts.
- Storage: Store in an air tight container in the fridge for upto 2 days.
- Is this freezer friendly? No. This dish is best eaten when its cooked or as leftovers within a couple of days
- The sugar content in this recipe comes predominantly from the raw honey, which is an unrefined sugar, a less processed alternative to white sugar a regular honey which usually contains many additives and preservatives. Raw honey on the other hand contains more nutrients and antioxidents, and has no additional sugars added.
- Nutritional information includes one serving of jasmine rice.
Calories: 570kcal | Carbohydrates: 66g | Protein: 46g | Fat: 17g | Saturated Fat: 5g | Sugar: 15g